Ingredients:

 4 boneless, skinless chicken breasts

 2 tablespoons olive oil
 2 cloves garlic, minced
 1 teaspoon dried oregano
 1 teaspoon dried thyme
 1 teaspoon smoked paprika
 1 teaspoon onion powder
 1 teaspoon salt
 1/2 teaspoon black pepper
 Juice of 1 lemon
 Optional: Fresh herbs for garnish (parsley, thyme, or rosemary)

Instructions:

1. Marinate the Chicken:

 In a bowl, mix together olive oil, minced garlic, dried oregano, dried
thyme, smoked paprika, onion powder, salt, pepper, and lemon juice.
2. Prepare the Chicken:
 Place the chicken breasts in a resealable plastic bag or shallow dish.
 Pour the marinade over the chicken, making sure each piece is well-
coated.
 Seal the bag or cover the dish, then refrigerate for at least 30 minutes or
up to 4 hours for better flavor.
3. Preheat the Grill:
 Preheat your grill to medium-high heat.
4. Grill the Chicken:
 Remove the chicken from the marinade and let excess drip off.
 Place the chicken on the preheated grill and cook for 6-8 minutes per side,
or until the internal temperature reaches 165°F (74°C). Cooking times may
vary based on the thickness of the chicken breasts.
5. Baste with Marinade (Optional):
 While grilling, you can brush the chicken with some of the leftover
marinade for added flavor. Ensure you discard any marinade that the raw
chicken was in.
6. Check for Doneness:
  To ensure the chicken is cooked thoroughly, use a meat thermometer to
check the internal temperature. The thickest part of the chicken should
read 165°F (74°C).
7. Rest and Serve:
 Allow the grilled chicken to rest for a few minutes before serving. This
helps the juices redistribute, keeping the meat moist.
 Garnish with fresh herbs if desired and serve with your favorite sides.